Directions

Trim excess fat from tenderloins and cut into two pieces. Mix cumin with cornmeal. Roll meat in mixture to coat. Pour oil into a nonstick, 12-inch skillet and brown meat over medium heat. Combine chicken broth, vinegar, tomato paste, and sugar. Add to meat along with celery and carrots. Bring to a boil; cover and simmer 15 to 20 minutes. Add corn and red pepper; cover and simmer 10 more minutes. To serve, slice meat onto a platter and surround with vegetables.